Sweet Potato & Chickpea Curry

This dish is an easy, mild vegan American Sweet Potato curry with only 5 minutes of prep, using mainly store cupboard ingredients. The oven does all the hard work for you! This makes generous portions so any leftovers can be frozen or used for lunch the next day - simply delicious with wholegrains or couscous.

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Ingredients

sweet potato 3 (chopped)
garlic cloves 2 (crushed)
chickpeas 800 g (drained)
chopped tomatoes 800 g
ground turmeric 2 tsp
chilli flakes pinch
paprika 1 tsp
cayenne pepper ½ tsp
coconut milk 800 ml
tomato purée 2 tbsp
spinach 200 g
basmati rice 240 g
fresh coriander 1 handful (chopped)

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Peel and chop the sweet potatoes into cubes. Crush the garlic.
Add the sweet potatoes, garlic, chopped tomatoes, drained chickpeas, coconut milk, all the spices and tomato puree to an ovenproof pot. Season with salt and pepper, then mix well. Bake in the oven for 1 hour.
Meanwhile, cook the rice according to the packet instructions. Finely chop the coriander leaves and stalks.
Transfer the pot from the oven and stir through the spinach until it wilts.
Plate up the curry with the rice and sprinkle with the coriander. Enjoy!

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